Creamy Low-Carb Orzo with Asparagus and Sun-Dried Tomatoes
Creamy Low Carb Risoni with Asparagus and Sun-Dried Tomatoes is a first course inspired by risotto, but without rice.
Low Carb Risoni are rice-shaped pasta: they are not real rice, but a small format perfect for creamy and "risotto-style" preparations.
In this recipe, asparagus forms the vegetable base, Parmesan and butter provide creaminess, while sun-dried tomatoes add a savory and intense note.
The result is a creamy, elegant dish with very few carbohydrates compared to a traditional risotto.
👉 For this recipe, you can use our Low Carb Risoni.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| Low Carb Risoni | 120 g |
| Cleaned asparagus | 200 g |
| Sun-dried tomatoes without added sugar, well drained | 16 g |
| Grated Parmigiano Reggiano | 30 g |
| Butter | 20 g |
| Extra virgin olive oil | 12 g |
| Light vegetable broth without sugar or hot water | approx. 450-500 g |
| Garlic (optional) | 1 clove |
| Black pepper | to taste |
| Salt | to taste |
⏱ Preparation time
Preparation: 12 minutes
Cooking asparagus: 8 minutes
Cooking Low Carb Risoni: 10 minutes
Creaming: 2 minutes
Total time: approx. 25-30 minutes
Servings: 2
How to prepare creamy Low Carb Risoni with asparagus and sun-dried tomatoes
1. Prepare the asparagusWash the asparagus and remove the tougher ends. Cut off the tips and set them aside. Cut the stalks into thin rounds. The tips will be used to give texture to the dish, while the stalks will be used to create the cream. 2. Cook the asparagusIn a pan, heat the extra virgin olive oil with a clove of garlic, if using. Add the asparagus stalks and cook for about 5-6 minutes with a little hot water or light broth. Then add the tips and cook for another 2 minutes. The tips should remain whole and slightly crunchy. Remove the tips from the pan and set them aside. Remove the garlic. 3. Prepare the asparagus creamBlend the asparagus stalks with a little hot water or broth until a smooth cream is obtained. It should not be too liquid. Set the cream aside. 4. Prepare the sun-dried tomatoesCut the sun-dried tomatoes into thin strips. If they are very salty, pat them dry thoroughly or rinse them quickly and dry them. Use sparingly: they should add intensity, not dominate the dish. |
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5. Cook the "risotto-style" Low Carb RisoniPour the Low Carb Risoni into a wide saucepan. Add a little hot broth or hot water at a time, stirring gently. Cook for about 10 minutes. Halfway through cooking, add the asparagus cream. The Risoni should remain creamy, not brothy. 6. Cream off the heatWhen the Risoni are cooked, turn off the heat. Add the cold butter in small pieces and the grated Parmigiano Reggiano. Stir gently until a soft and enveloping cream is obtained. If necessary, add a little hot broth to adjust the consistency. 7. Complete the dishAdd the asparagus tips and the sun-dried tomato strips. Finish with black pepper. Taste before adding more salt: Parmesan and sun-dried tomatoes already add savoriness. Serve immediately. |
💡 Chef's tips
Do not use cream or fresh cheeses: the creaminess should come from the blended asparagus, butter, and Parmesan.
Sun-dried tomatoes are very concentrated: it's best to use a small amount and cut them thinly so they distribute well in the dish. If you use sun-dried tomatoes not preserved in oil, briefly rehydrate them in warm water, then dry them thoroughly.
The broth should be simple and without added sugars, starches, or maltodextrins. For a more elegant version, keep some asparagus tips whole for garnish.
⚠️ Low carb considerations
Asparagus is a suitable vegetable for a low-carb recipe. Sun-dried tomatoes, however, are more concentrated than fresh tomatoes: they naturally contain more sugars and carbohydrates per 100g. This is why they are used in reduced quantities in the recipe: 16g for 2 people.
Avoid sun-dried tomatoes with added sugars, glazes, sweet marinades, or uncontrolled seasonings.
Estimated nutritional values per 100g of complete cooked dish
Estimated values considering a final cooked dish weight of approximately 520 g.
| Nutritional value | Per 100 g |
|---|---|
| Energy | 137 kcal / 574 kJ |
| Fats | 7.4 g |
| of which saturates | 3.4 g |
| Carbohydrates | 3.0 g |
| of which sugars | 1.9 g |
| Fiber | 15.0 g |
| Proteins | 6.9 g |
| Salt | 0.45 g |
Nutritional values are an estimate calculated on the complete recipe (120 g dry Risoni, 200 g asparagus, 16 g sun-dried tomatoes, 30 g Parmesan, 20 g butter, 12 g EVOO). Values may vary depending on the brand of sun-dried tomatoes, the broth used, and the water absorbed by the Risoni during cooking.
To learn more
To best use our low-carb pasta, from cooking to choosing the most suitable format, read the complete guide: Low carb pasta: what it is, how to cook it and how to choose the right one.
👉 Discover all formats in the Artisanal Low Carb Pasta collection.